Side Pannel
Candy Bar Brownies Recipe
Candy Bar Brownies Recipe
- Recipe Submitted by maryjosh on 03/13/2019
Ingredients List
- 1 box brownie mix My fave is Betty Crocker Original Supreme with the chocolate syrup pouch
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 25 assorted mini candy bars I used Milky Way, Snickers, 3 Musketeers, and Milky Way Dark
- 24 oz. chocolate almond bark
Directions
In a medium bowl, combine brownie mix, water, vegetable oil, and eggs. If you use a different brownie mix than in the recipe instructions, prepare it according to package directions!
Line a 9x9-inch pan (must use this pan size!) with foil, letting it hang over the edges.
Spray with non-stick spray.
Spread half the brownie batter into the pan.
Scatter the candy bars over the brownie batter - I did 5 rows of 5, spacing them pretty evenly.
Spread remaining brownie batter into the pan.
Bake at 350 degrees for about 40 minutes, or until edges are crisp, and a toothpick inserted near the center comes out clean.
Remove pan to a wire rack to cool completely. Using the foil edges, carefully lift the brownies out of the pan.
Once cool, refrigerate brownies for 20-30 minutes, but no longer. You want them firm enough to make neat cuts, but not too firm that the candy bars inside are difficult to cut through.
Cut into 12 bars, 2 rows of 6.
Place bars on a parchment paper-lined baking sheet.
Freeze until firm, at least 2 hours.
Heat the chocolate in a medium saucepan over low heat until melted and smooth.
Using a fork (a toothpick isn't sturdy enough, and the brownies are too heavy), dunk each brownie bar into the chocolate, thoroughly coating it. Drip off excess, and place on the parchment paper to set.
Allow to set, about 15-20 minutes. DEVOUR!
Line a 9x9-inch pan (must use this pan size!) with foil, letting it hang over the edges.
Spray with non-stick spray.
Spread half the brownie batter into the pan.
Scatter the candy bars over the brownie batter - I did 5 rows of 5, spacing them pretty evenly.
Spread remaining brownie batter into the pan.
Bake at 350 degrees for about 40 minutes, or until edges are crisp, and a toothpick inserted near the center comes out clean.
Remove pan to a wire rack to cool completely. Using the foil edges, carefully lift the brownies out of the pan.
Once cool, refrigerate brownies for 20-30 minutes, but no longer. You want them firm enough to make neat cuts, but not too firm that the candy bars inside are difficult to cut through.
Cut into 12 bars, 2 rows of 6.
Place bars on a parchment paper-lined baking sheet.
Freeze until firm, at least 2 hours.
Heat the chocolate in a medium saucepan over low heat until melted and smooth.
Using a fork (a toothpick isn't sturdy enough, and the brownies are too heavy), dunk each brownie bar into the chocolate, thoroughly coating it. Drip off excess, and place on the parchment paper to set.
Allow to set, about 15-20 minutes. DEVOUR!
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